Random Nonsense From Me

Random Nonsense From Me

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If you need help with the recipes I put up. I can be reached at miyazaki[dot]rei[at]gmail[dot]com

To order; I need at least 1 week notice for simple designs. 2 weeks are required if design is complex or if it is a tier cake. Last minute order MAY BE accepted depending on availability. Please email me at piccolo[dot]rei[at]gmail[dot]com for details.

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Sunday, March 23, 2008

I baked this Milo Chiffon Cake on Good Friday at the request of my little picky eater. Usually, I don't have to go back to office on Saturdays but I had to. To compensate her for sacrificing her 'kai kai' time on Saturday, I decided to bake her a cake. I let her choose a flavour, she chose Milo. It wasn't that difficult to decide on which type of cake to bake. Her favourite so far is chiffon cake, and it's not too oily for her, chiffon it shall be! I fall back on my trusty chiffon cake recipe. I tasted the Milo to see if I need to make adjustment to the amount of sugar to be used. I have not been drinking Milo for a long time. It's not that sweet so I didn't make any changes to the recipe.

Along the way, after adding about 3 tablespoons of Milo to the milk, the colour was still quite pale. I decided to add 1/2 tablespoon of Cocoa powder. Guess I have to adjust the sugar to be used afterall. After baking, the taste of Milo wasn't that evident but Ah Girl liked it and requested me to make it some time soon. Thus, I'm in a dilemma. I wanted to scrap the idea of using Milo and use Cocoa powder instead in future. So how? Aiyah.. don't care, just write it down. Decide another time.

Reena : Thanks for visiting my blog and congrats on your success. Frozen egg white will not affect the texture. I use frozen egg whites all the time with chiffon cakes. You just need to bring them to room temperature.

I wanted to bake your cranberry yoghurt chiffon but I ran out of yoghurt so I baked the milo chiffon instead. While in the oven (5 mins after reducing temp to 150C), the top cracked very badly (like huat kueh). I use a normal 8" round pan. Do you have any idea what could have gone wrong?